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1 teaspoon (5 ml) basil
2 cups (500 ml) fat-free, low-sodium chicken or vegetable stock
2 cans recipe-ready diced tomatoes [15
1
⁄2 oz. (465 ml)] with juices
2 roasted red peppers, seeded
1
⁄2 teaspoon (2 ml) kosher salt
1
⁄8 teaspoon (0.5 ml) white pepper
1
⁄2 cup (125 ml) half-and-half
Heat the butter and olive oil in a Cuisinart
®
3
3
⁄4-quart (3.5 L) saucepan
over medium low heat. Add the onion, celery, and carrot; cover loosely
and cook until the vegetables are tender, 8-10 minutes. Stir in the rice
and basil; cook until rice is opaque, 2 minutes. Stir in the stock,
tomatoes and roasted red peppers. Raise heat and bring to a boil.
Lower the heat, cover loosely and simmer over low heat for 20-25
minutes. Turn off heat and let stand for 5 minutes.
Strain the solids from the cooking liquid, reserving the cooking
liquid and returning it to the saucepan. Place the solids in the blender
jar. Add 1 cup (250 ml) of the cooking liquid to the blender jar. Set to
Pulse. Press High 10 times to chop, then turn to On and process for
30-40 seconds on High until totally smooth and creamy. Add the salt
and pepper; blend 5 seconds longer. Return the blended tomato
mixture to the cooking liquid in the saucepan. Heat on medium until it
just begins to simmer, then add the half-and-half. Do not allow to boil.
The soup may be made ahead and reheated – if making ahead, do not
add half-and-half until soup is reheated.
Nutritional information per serving:
Calories 87 (28 % from fat) • carb. 13g • pro. 3g • fat 3g
• sat. fat 1g • chol. 7mg • sod. 367mg • calc. 47mg • fiber 3g
PERFECT POPOVERS
Makes 18 popovers
6 large eggs
2 cups (500 ml) all-purpose flour
2 cups (500 ml) evaporated fat-free milk, not reconstituted
1
⁄2 teaspoon (2 ml) kosher salt
5 tablespoons (75 ml) unsalted butter, melted
Preheat oven to 375°F (190°C). Thoroughly coat eighteen
1
⁄2-cup (125 ml)
popover, custard, or muffin cups with cooking spray or melted butter.
Place the eggs, flour, milk and salt in the blender jar in the order listed;
cover blender jar. Turn blender On. Press Low and blend for
10 seconds. Scrape the sides of the jar if needed. With the blender
running, add the melted butter in a steady stream and blend for
10 seconds. Let batter rest for 10 to 15 minutes.
Divide the batter evenly among the prepared pans. Bake in the
preheated oven until puffy and nicely browned, about 40 minutes.
Use a cake tester to pierce each popover several times and bake for
an additional 5 minutes. Remove from oven, loosen from pans with a
thin-blade knife and gently lift out. Serve hot.
Nutritional information per popover:
Calories 126 (37% from fat) • carb. 14g • pro. 6g • fat 5g
• sat. fat 3g • chol. 79mg • sod. 91mg • calc. 93mg • fiber 0g
For Pesto Popovers: add
1
⁄2 cup (125 ml) prepared pesto (page 24) to
the batter. Bake as directed.
ROASTED GARLIC HUMMUS
Makes about 2
1
⁄3 cups (575 ml)
2 tablespoons (30 ml) Italian parsley leaves
8-12 cloves roasted garlic, cooled*
2 cups (500 ml) canned chickpeas, rinsed and drained
1
⁄2 cup (125 ml) fresh lemon juice
1
⁄4 cup (50 ml) tahini
2 teaspoons (10 ml) kosher salt
1
⁄2 teaspoon (2 ml) cumin
2 tablespoons (30 ml) extra virgin olive oil
Place the parsley in the work bowl fitted with the chopping blade.
Place cover on work bowl and press the Pulse button. Press High to
pulse, 8-10 times. Remove and reserve. Place the roasted garlic,
chickpeas, lemon juice, tahini, salt, and cumin in the work bowl. Press
the On button and process on High, about 30-40 seconds. With the
machine running, add 1
1
⁄2 (25 ml) tablespoons of the olive in a slow,
steady stream, about 20 seconds, processing until completely blend-
ed; turn to Off. Transfer to a serving dish, drizzle with remaining olive
oil and sprinkle with the reserved chopped parsley. Serve at room
CBT-500FPPC_v2_IB_BIL 2/24/05 10:54 AM Page 19